What to Do with Critters

I was at Fresh Thyme the other day and picked up some ground venison, antelope, boar and goat along with boar/mushroom/swiss and elk/cranberry/wild rice brats.

What recipes can you recommend that really showcase the ground meats? (Besides burgers and meatballs.)
What toppings do you recommend for the brats, or would you use them in a recipe as well?

Thanks!

(A friend suggested "dead critter pie" and I immediately thought of nr706. )

I still have frozen bits of critters from various LTH picnics; I may combine them into "dead critter pie" one of these days.

For your stuff, I'd think you'd want to concentrate on the unique flavors of the meats, without adding other stuff to adulterate the tastes. So sliders, burgers and meatballs would work well. Are all the meats ground? If not, maybe a tartare ... (probably not a great idea to make a tartare with pre-ground meat).

For the brats, maybe a mushroom/onion sauteé?

The non-brats are indeed ground.

Nice haul! I'd probably try a wild boar ragu with pasta, and a goat curry. I have used ground venison, from very thoughtful friends who hunt, most successfully in chili and shepherd's pie. Burgers and meatloaf tended to be a bit dry since the meat is so lean, unless mixed with something fattier like beef or pork, which is probably not how you would highlight these proteins. I once bought ground camel at Mariano's and made a Middle Eastern-inspired meatball in pita, emphasis on once. Enjoy! (BTW, I almost didn't click on this thread because from the title I thought it was about roaches or rodents or other pests, not something good to eat. Glad I ventured in)

Aha! I just thought of one: kaddo bourani. Would this be just as tasty with venison/antelope vs goat?

Thanks!

none. Don't do it...

toria wrote:none. Don't do it...

Don't eat venison either?!